Hand on heart, this is what I've been eating all summer.  Tomatoes and basil from the garden, combined with the best bruschetta recipe on earth.  Ina Garten of course, is a culinary genius and this I believe is one of her best EVER recipes. Really. Try it. PLEASE! You will not be disappointed.  I've been serving it to anyone who knocks on the front door and everyone loves it.  The secret to the extra explosion of flavor is the red onion and red wine vinegar.  I'm not a raw onion sort of a girl but diced very finely, it's perfection.

If you want to cut down on the fat content you can very easily cut out the cream cheese and just use the feta cheese.  If you wanted to wander down the vegan path, just cut out all the cheese together, it's still delicious. 

Tomato Bruschetta.   Recipe adapted from Ina Garten.

1 multi grain baguette, sliced and toasted

6 oz of feta cheese

A couple of sprigs of fresh thyme

2 oz cream cheese (optional)

Salt and black pepper

1-2 tablespoons extra virgin olive oil

1/4 cup of toasted pine nuts

1/4 of a small red onion (more if you love onion!)

1/4 cup of red wine vinegar

A couple of gloriously ripe tomatoes

Fresh basil

Dice the red onion very finely and combine with the red wine vinegar. 

Toast the pine nuts and set aside.

Combine the feta cheese, cream cheese, thyme, olive oil, salt and pepper in a food processor and blitz until you have a smooth consistency.

Dice the tomatoes.

Spread the feta cheese mixture on the toasts, top with the diced tomato, spoon over some onion and vinegar mixture and sprinkle over some pine nuts and fresh basil.

You won't need anything else, except perhaps a glass of pinot :)